Gravy 911: How to Salvage Gravy at Any Point in the Day

We’ve all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you’ve got a sauce that’s thinner than chicken soup. Before you panic, remember that there’s always a way to thicken it, whether you’re an hour or a minute away from dinner time. Here's exactly what you need to do:

If you have 1 hour…You’ve got time! Just let it simmer gently over moderate heat, which will tighten it up and concentrate its flavor.

If you have 30 minutes…Brown another roux and whisk your too-thin gravy into that. About 1 Tbsp. each butter and flour will thicken 1 cup stock.

If you have 10 minutes…Work 2 Tbsp. room-temperature butter into an equal volume of flour in a separate bowl until it forms a smooth paste. Whisk into the gravy a bit at a time, letting the gravy gently boil between additions, until thickened to your liking.

If you have 1 minute…Mix 1 Tbsp. each cornstarch and water to form a smooth liquid. Whisk into gravy and let boil a few seconds to activate the starch. Repeat as needed.